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How To make Sunomono Or Japanese Noodle and Cucumber Salad
5 To 6 oz. of dry vermicelli
Noodles 6 T Rice vinegar
4 t Sugar
2 t Soy sauce
1 t Salt
1 To 2 tbsp of sesame seeds
1 Medium-sized cucumber
- extra sesame seeds for the Top - scallion greens, thinly Sliced-optional (I used the Scallions greens) 1) Cook the noodles in boiling water until just tender. Drain and rinse in
cold water. Drain thoroughly, and transfer to a medium-sized bowl. (My advice, store in water if not using right away!) 2) Add vinegar, sugar, soy sauce, salt, and sesame seeds. Mix well. Cover and chill until cold. (Don't chill for too long or the noodles will stick together. I did this but was able to save it by adding more rice vinegar until the noodles separated again. It tasted great.) 3) Peel adn seed the cucumber. Cut into quarters lengthwise, then into thin pieces. If not serving right away, wrap the cucumber pieces in a plastic bag or plastic wrap and refrigerate. 4) To serve, divide the noodles amon 4 or 5 serving bowls. Top with a small handful of cucumber slices, a light sprinkling of sesame seeds, and , if desired, a few very thin slices of scallion greens. Serve cold. This salad is subtle adn very refreshing. There is a variety of textures-chewy cold noodles (bean thread noodles, some call them cellophane noodles 'cause when you boil them they become clear), crunchy sesame seeds, and smooth cucumber slices. Sweet, salt, and vinegar combine harmoniously, each understated but very much present. Everything except the cucumbers and toppings can be combined several days ahead of time. (I beg to differ on this claim because, if you don't keep the boiled noodles in cold water while setting them aside, they will stick together.) The cucumbers can be prepared ahead also, and kept separate until serving. Note: The dressing contains no oil. ( However the sesame seeds do) Prep time: 15 minutes, plus chilling time, Yield: 4 to 5 servings Bon Appetit! Tina Dupart (tdupart@cisco.com) Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV Fatfree Digest [Volume 9 Issue 6] June 27, 1994
How To make Sunomono Or Japanese Noodle and Cucumber Salad's Videos
An easy & refreshing Japanese Cucumber and Seaweed Salad | Healthy vegan recipe
The cucumber and seaweed salad recipe is also on my blog! ????- thefoodietakesflight.com/japanese-cucumber-and-seaweed-salad
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#cucumber #salad #recipe
Master the Art of Sunomono: A Refreshing Japanese Cucumber Salad! きゅうりとわかめの酢の物
Light, healthy, and incredibly refreshing, this Japanese Cucumber Salad (Sunomono) cucumber salad with wakame seaweed makes a versatile side dish to serve with any Japanese meal.
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⏱️ CHAPTERS
0:00 Intro
0:20 Make the Sunomono dressing.
0:42 Rehydrate wakame seaweed.
1:02 Cut the cucumber.
1:21 Salt the cucumber to draw out the moisture.
1:41 Combined the cucumber, dressing, and sesame seeds.
1:53 Serve.
1:59 Optional add-on ingredients.
2:13 Outro
????️ Voiceover: My daughter ????????
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Thank you for watching! ???? Nami
#salad #saladrecipe #japanesefood
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Konnichiwa! I'm Nami, the creator of the Just One Cookbook website and cooking blog. I am glad that you are here with me. Here and on JustOneCookbook.com, you can find over 1,200 recipes, cooking tips, step-by-step instructions, ingredients, and shopping guides focused on Japanese cuisine.
I'm a native Japanese, born and raised in Yokohama, Japan, and now live in San Francisco, California, with my husband Mr. JOC, two high school kids, and a dog named Miso. I also wrote three Japanese cookbooks, where I share popular recipes like Oyakodon, Tamagoyaki, Chawanmushi, Sushi, Okonomiyaki, Mochi Ice Cream, Gyoza, Ramen, and more!
How to Sunomono
This is a short tutorial about how to make a very good Japanese cucumber dish. Hope you enjoy. ^.^
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Japanese Cucumber Salad (酢の物 - Sunomono)
Japanese Cucumber Salad or Sunomono (酢の物) is a classic side dish that makes for the perfect accompaniment to a traditional Japanese meal. With thunderously crunchy cucumbers and wakame marinated in a dressing that strikes the perfect balance between tangy and sweet, this salad is the perfect counterpoint to a more savory dish such as grilled fish. Topping Sunomono with cooked seafood such as shrimp, crab or octopus is optional, but it adds a splash of color and protein that’s sure to whet your appetite. #japaneserecipe #japanesefood
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JAPANESE CUCUMBER SALAD RECIPE
INGREDIENTS (makes 4 small servings)
260 grams Japanese Cucumbers (~2 cucumbers)
1/2 teaspoon salt
45 grams wakame
2 tablespoons rice vinegar
1 tablespoon sugar
1/4 teaspoon salt
4 pieces shrimp, crab or octopus (optional for garnish)
1 teaspoon toasted sesame seeds (for garnish)
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Japanese Sunomono Salad
*Printable Recipe*
Rice Vinegar
Stevia Packets
An easy cucumber salad with an Asian flare. Here's the ingredient amounts used in this Japanese sunomono:
Ingredients
2 large cucumbers peeled
1 teaspoon salt
1/3 cup rice vinegar
2 stevia packets
3/4 teaspoon ginger or 1 1/2 tsp fresh grated
1/4 teaspoon soy sauce
sesame seeds optional
*SEE MORE RECIPES*
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